It’s a rare thing to find a kitchen in the UK without a bottle of olive oil to hand. Our love for Mediterranean cooking has turned it into a staple in our diets, and many of our favourite recipes start by adding a glug of it into a pan. But while we know there are countless varieties of olive oil on offer, sold at all sorts of different price points, many of us still treat it as a commodity, the same way we do with vegetable or sunflower oil. The reality is that olive oil – extra virgin olive oil in particular – is an incredible product that can vary greatly in taste and quality. Here’s a crash course on why extra virgin olive oil deserves a little more attention and respect.